I found this recipe on HEB.com, which is a grocery store chain that is exclusively in Texas. You might notice that this is not my first recipe to come from there and I guarantee it won’t be the last either. Just about every recipe they post or share in their store has flavor, hmm, maybe it’s a Texas thing? ”We got spirit and ambition all we now is a little competition…” (Back from my cheer days). I did change a few ingredients and the name to relect the changes.
Low Country Boil Chowder
adapted from HEB.com
1 lb. large peeled and deveined shrimp, frozen
4 - 6 slices thick-sliced bacon; coarsely chopped
¼ lb. ground chorizo
1 bag (20 oz.) diced frozen hash browns
2 tablespoons flour
1 tablespoon seafood boil seasoning blend
3 cups chicken broth
4 cups frozen corn kernels
2 cups heavy cream
Cook bacon and chorizo in a large skillet over medium-high heat until brown and crispy. Drain on paper towels. Sauté potatoes in remaining bacon drippings about 3 minutes, scraping bottom of pan to release browned bits. Stir in flour and seafood boil seasoning until blended well.
Gradually stir in broth; bring to a boil and simmer over Medium heat 10 to 15 minutes or until potatoes are tender, stirring occasionally. Spoon half of the potatoes into a bowl; mash with a fork or potato masher and return to pot.
Stir in cream and corn; return chowder to a boil. Add shrimp; simmer 2 or 3 minutes or until shrimp just begins to curl. Stir and season with coarse salt and pinch of ground white pepper. Ladle chowder into serving bowls; top with a dollop of sour cream and a bit of the crispy chorizo and bacon crumbles. Serve with a crust garlic bread or croutons.
Imagine how amazing this would be with crawfish tails. Yum. I just found yet another reason to host a crawfish boil this year, leftovers. So coming soon Crawfish Boil Chowder.
I took advantage of what probably is the very last cold snap in my area, it dropped to about 40 degrees two nights ago and I have to say I am going to miss the cooler weather come sweltering summer. This was the perfect recipe to go out with a bang.